As seen at the June 2013 Dinner Show.


  • For marinade:

  • 6 cloves garlic, pasted
  • zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup EVOO
  • 2 teaspoons sea salt
  • 1 teaspoon ground coriander
  • 4-8 block cut pieces (3-4 ounces each) fresh Pacific white fish
  • EVOO for searing
  • Salt, pepper, coriander for seasoning


Blend marinade ingredients; add fish and refrigerate 2-24 hours. Plenty of oil protects the fish from lemon juice. Remove from marinade and clean off any residual ingredients. Season tops with Salt, Pepper, Coriander.


At service, prepare grill over medium high heat; add grapeseed oil or high smoke point oil and let get hot, but not smoking. Add fish pieces to hot grill season side down. Allow time to crisp and sear; the fish will loosen itself when ready about 1-2 minutes. Don’t rush it. Remove individual pieces and place seared side up onto baking sheet to finish in the oven.

Bake  400°F oven for 3-5 minutes. Always check earliest time estimate — add more time if needed.

Chef Note: Remove from the oven just under done, or “au pointe” to the French. It will will continue to cook on the plate, so never leave it to cook all the way in the oven.

Fish is ready to remove from the oven when the center is firm when lightly touched, and starting to flake on its natural muscle lines when pinched lightly between your thumb and forefinger.

Using a thermometer, be sure to remove at about 130°F and allow it to continue cooking on the plate.


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